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Weizenbock VITUS

Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22.3 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

5.00 (1 Review)

Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Monday November 6th 2023

Original Gravity:

1.069

Final Gravity:

1.012

ABV (standard):

7.4%

IBU (rager):

18.0

SRM (daniels):

9.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Weyermann - Pale Wheat2.5 kg Pale Wheat	36	2	47.8%
2.30 kg	Weyermann - Barke Vienna2.3 kg Barke Vienna	36	3.4	44%
0.43 kg	Muntons - Wheat Spraymalt (DME)0.425 kg Wheat Spraymalt (DME)	44	4	8.1%
5.23 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Tettnanger20 g Tettnanger Hops		Pellet	5.1	Boil	60 min	18.01	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Tettnanger (Pellet) 20 g Tettnanger (Pellet) Hops		18.01	100%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21.6 L	Protein	Temperature	50 °C	53 °C	20 min
	1	Decoction	53 °C	63 °C	--
		Infusion	63 °C	64 °C	60 min
	2	Decoction	64 °C	70 °C	--
		Temperature	70 °C	70 °C	10 min
Starting Mash Thickness: 4.5 L/kg Starting Grain Temp: 18 °C

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Very soft, like a Munich profile. Small chloride additions if desired.
Mash Chemistry and Brewing Water Calculator

Notes

Double decoct and keep mash temp lowish 64-65C. Aim for 25-30 million cells per ML (VERY CRUCIAL that it is low). Many people struggle to brew good wheat beers with this yeast. Especially Weihenstephaner Vitus clones (this recipe is essentially that) which so many people struggle to replicate. The secrets are the decoction, low pitch rate, and low pitch temperature (12C). Let it rise relatively naturally to 18-21C (lower = more clove, higher end = big banana) Then this yeast will work wonders! Do not aerate the wort, and try to get less trub into the fermentor. No yeast nutrient. This yeast NEEDS to be stressed in order to express itself properly.

Last Updated and Sharing

369

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Brews

Public: Yup, Shared
Last Updated: 2024-01-23 17:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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